Monday, March 13, 2017

BANANA COCONUT LOAF

Recently I saw this recipe from Karen Barnaby in my local newspaper and it looked so delicious that I had to make it. It is a great combination of bananas and coconut. I made a few changes to the recipe. I used Splenda instead of sugar and almond milk instead of full fat coconut milk. I baked the loaf in a silicon loaf pan, didn't line it with parchment paper and it took 60 minutes to bake in a convection oven. The loaf turned out to be delicious and was enjoyed by the myself and the DH.

Search This Blog

About Me

Welcome to my site. My musings will cover a wide variety of things including food, nutrition, the challenge of eating well and being healthy, life's funny turns, staying focused and motivated and appreciating that LIFE IS GOOD!